Vegetarians in Paradise/ Artichoke Dip/Artichoke Recipe/Vegan Dips

Impress your party guests with a succulent, flavorful hot dip that combines artichoke hearts, creamy tofu sauce, and crunchy pistachios. Prepare a platter of raw vegetables, serve a basket of assorted whole grain breads, and enjoy the dipping experience.

Artichoke Party Dip is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

ARTICHOKE PARTY DIP

Dill

1 can (13.5 ounce or 382 g) water-packed artichoke hearts

1 pound (450 g) extra-firm tofu
1/2 cup (120 ml) vegan mayonnaise
2 tablespoons vegan Parmesan
2 large garlic cloves
1 tablespoon plus 1/4 teaspoon rice vinegar
1 tablespoon nutritional yeast flakes
1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoons plus 1/8 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon ground coriander
1/2 teaspoon plus 1/8 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon evaporated cane juice
1/4 teaspoon freshly ground black pepper

2 green onions, finely chopped
1 can (4.6 ounces or 128 g) water chestnuts, drained and diced
1/2 cup (118 ml) pistachios+

Paprika

Preheat the oven to 350 degrees (Gas Mark 4). Drain the artichoke hearts, reserving 1/4 cup of the liquid. Discard the remainder of the artichoke liquid. Chop the artichoke hearts into 1/2-inch (1 cm) pieces and set aside.
Place the tofu, mayonnaise, Parmesan, garlic, rice vinegar, nutritional yeast, lemon juice, salt, coriander, dill weed, onion powder, evaporated cane juice, and pepper in the food processor.
Add the reserved artichoke liquid and process until smooth and creamy. Transfer to a 2-quart (2 liter) baking dish and stir in the artichoke hearts, green onions, and water chestnuts, mixing well.
Set aside 2 tablespoons of the pistachios. Stir the remaining pistachios into the artichoke mixture. Sprinkle the top with the reserved pistachios and a dash or two of paprika.
Bake for 30 minutes. Serve hot. Serves 6 to 8 as a party dip or 4 to 5 as a lunch or dinner fondue.

Serving suggestion: Prepare a platter of raw vegetables and a basket of assorted whole grain breads. Then then bring on the bubbling Artichoke Party Dip.

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